Pour the cup of creamer into a medium sauce pan and add in the pudding mix and pumpkin, mixing to combine. Bring to a slow boil over medium heat, stirring constantly.
When the mixture starts to bubble, remove it from the heat and allow it to cool for just a minute or two (it should stay warm but not excessively hot). Add in the espresso vodka and mix well, until they are combined and smooth.
Stick the pudding in the refrigerator for at least two hours. Fold in the cool whip after the pudding has cooled completely.
Spoon the mixture into individual cups or shot glasses and serve with optional whipped cream, crushed pumpkin spice M&Ms, and a mini starbucks straw!